Chicken and Broccoli with Dill Sauce

Name: Chicken and Broccoli with Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 boneless skinless chicken breast halves (6 ounces each); 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 4 cups fresh broccoli florets; 1 cup chicken broth; 1 tablespoon all-purpose flour; 1 tablespoon snipped fresh dill; 1 cup 2% milk

I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 cups fresh broccoli florets
1 cup chicken broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh dill
1 cup 2% milk

Directions

Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Test Kitchen tips

If you're buying whole broccoli stalks, don't throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.

Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.

Nutrition Facts

1 serving: 274 calories, 9g fat (2g saturated fat), 100mg cholesterol, 620mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

Reviews

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Average Rating:

Missy

Oct 29, 2019

Made a few changes because sauce did not thicken i dumped it and did eaual parts oil and flour then added milk and broth slowly stirring constantly. Added dill pepper salt and garlic. I enjoyed it. Just a little bland for this cajun. Will make it again. Thanks for sharing the recipe.
buffetfan

Apr 23, 2019

A very good dish but seems the sauce was missing something. Maybe some cream in the sauce for richness, or butter. Love the flavor of the broccoli steaming it in the broth.
doreensanzone

Apr 4, 2019

I’m a big fan of dill, so I thought I’d really enjoy this. Unfortunately, not the case. I made it exactly as written. The combination of broth, chicken, milk and dill was just odd and unappetizing. We ate it, but I won’t make it again.
pammy54

Mar 28, 2019

I sauteed fresh garlic in the oil instead of using garlic salt, so that I could adjust the sodium content. I also used low sodium chicken broth, and sliced the chicken breast into 3 wide slices each, and put back into the sauce to heat and put the broccoli on top with the lid to reheat it. I served this with noodles, a.s that's what my granddaughter loves. This recipe was a hit and is definitely a keeper!
jstowellsupermom

May 8, 2018

I can't get over how easy and yummy this recipe was!! I served it with rice and the whole family loved it. Loved the extra flavor the broth gives the broccoli. Will definitely be making it again!
annrms

Apr 14, 2018

Delicious! I doubled the sauce because I wanted some to moisten some leftover mac & cheese. Also steamed the broccoli separately...just easier for me. Served all in a large bowl after slicing the cooked chicken. Will definitely make this again. Glad you submitted this recipe, Kallee!!!